Bisquit Roll with Strawberry Cream

A simple but delicious cake recipe:

Beat the eggs with a hand mixer for about 6 min until creamy. Mix the sugar, cornstarch, flour and baking powder. Fold into the egg mixture with a whisk. Spread on a baking sheet lined with parchment paper. Bake in a heated oven at 225 degrees for 8-10 min. Turn out onto a towel sprinkled with sugar and roll up. Cool. For the filling, whip whipped cream with cream stiffener and vanillin sugar until stiff. Rinse and clean the strawberries, cut into small pieces. Fold into the whipped cream. Repeatedly roll back the biscuit roll, fill with the whipped cream and roll up. Spread with whipped cream as desired. Decorate with dots of cream and strawberry pieces.

** From ftp server of the University of Frankfurt

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